Curry Clams

Name: Kerang Kari
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 1/2 lb . (750g) manila clams; 2 tablespoons cooking oil; 1 small onion (peeled and sliced); 1 1/4 tablespoons curry powder; 1/4 teaspoon turmeric powder; 1 tablespoon hot sauce (Malaysian Lingham’s or chili-garlic sauce); 1 tablespoon oyster sauce (or to taste); 1/3 cup water; 1 tablespoon scallions (chopped)

Curry clams wrapped with banana leaves. Curry-flavored clam is a popular Malaysian street food—delicious, spicy, and addictive. Easy curry clams recipe.

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.9 (19) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

1 1/2 lb . (750g) manila clams
2 tablespoons cooking oil
1 small onion (peeled and sliced)
1 1/4 tablespoons curry powder
1/4 teaspoon turmeric powder
1 tablespoon hot sauce (Malaysian Lingham’s or chili-garlic sauce)
1 tablespoon oyster sauce (or to taste)
1/3 cup water
1 tablespoon scallions (chopped)

Steps

Rinse the clams thoroughly with cold water, scrub the shells, drain, and set aside.
Heat a pan over medium heat, add the cooking oil, and stir-fry the onion until slightly softened. Add the clams and begin stirring. As soon as the clams start to open, add the curry powder, turmeric powder, hot sauce or chili sauce, oyster sauce, water, and stir well to combine with the clams.
Cover the pan with its lid and cook for a few minutes, or until all the clams are open.
Add the scallions and stir to combine well. Dish out and serve immediately.